Annies Pumpkin Roll Food
ANNIE'S PUMPKIN ROLL
Steps:
- In large bowl combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl combine flour, baking powder and spices, sift. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15" jelly roll pan. Bake at 375F for 15 minutes. Remove from pan. Cool 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side roll cake up in towel; set aside. Meanwhile prepare filling. Filling: Beat together cream cheese and butter. Stir in powdered sugar and vanilla; blending until smooth. Add half cup finely chopped walnuts - optional. Unroll cake and place on waxed paper. Evenly spread filling over cake. Roll up cake and cover with plastic wrap. Place cake seam-side down and chill at least 2 hours (overnight preferred). Slice and enjoy!
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In large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed paper lined 10x15 inch jelly roll pan. Bake at 375°F for 15 minutes. Remove from pan. Cool for 15 minutes.
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In large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and wax papered lined 10 x 15 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove from pan. Cool for 15 minutes.
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